Easy Egg and Lentil Mash
PakistaniSeniorsDesi eggsEasy
A soft, mild lentil mash with boiled egg — gentle, protein-rich and easy to digest, a classic comfort dish for older family members.
Prep time10 min
Cook time15 min
Total time25 min
Servings2
Ingredients
- 2 eggs, boiled
- 1/2 cup masoor daal, washed
- 1 small onion, chopped
- 1/2 tsp cumin seeds
- 1/2 tsp salt
- 1/4 tsp turmeric powder
- 2 cups water
- 1 tsp oil or ghee
- Fresh coriander for garnish
Method
- Heat oil in a pan and fry the cumin seeds for 30 seconds, then add the onion and cook until soft.
- Add the masoor daal, salt, turmeric and water. Cover and cook for 12–15 minutes until the daal is completely soft and broken down.
- Mash the daal lightly for a smooth, soft texture.
- Chop the boiled eggs and fold them into the daal.
- Garnish with coriander and serve warm with soft roti or rice.
Nutrition — estimated per serving
Calories (estimate)190 kcal
Protein (estimate)14 g
Fat (estimate)6 g
Carbs (estimate)16 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Cook the daal until it breaks down completely — it should be soft and spoonable. Food safety: eggs must be fully boiled. Allergens: contains egg and legumes. Substitute: use moong daal instead of masoor daal, or add a spoon of dahi at the end for extra softness. Nutrition values are estimates based on standard per-egg values.